I have been getting a lot of requests for this recipe ever since I included a picture of it in my recent post on vegan broccoli and butternut cheese. It is my new “bread” obsession, and I have big plans for this humble lentil focaccia. There are so many things you can use it for: dip it, spread stuff on it, use it as a crust, make a sandwich, pair with soup. If you’re gluten-free, forget about all the mock breads that include ingredients that are hard to come by and did into this naturally gluten-free, protein-rich, flavorful delight! If you eat gluten, ditch the bread and pick up a slice of this! I’m telling you it’s that good.
Perfectly spiced with nutmeg and sage, this focaccia adds a touch of fall to everything you pair with it. So far I’ve had it toasted with a goat cheese smear, dipped in various dips (vegan broccoli and butternut cheese, hummus), and used as the crust to a killer autumn quiche. Yes, I will share that recipe soon! Just make this focaccia and let your imagination go wild with the possibilities of how to eat it. Of course, you can always cut it hot and eat it straight up. Until next time, happy baking!
Pumpkin Red Lentil Focaccia
1 cup red lentils, soaked for 3-5 hours
1/2 cup pumpkin puree
3/4 tsp sea salt
1/2 tsp garlic powder
1/4 tsp nutmeg
1-2 Tbsp fresh sage, chopped
2 Tbsp coconut oil, divided
1 cup water
coarse ground sea salt (for sprinkling on top)
1. Preheat the oven to 375 F. Grease a 9″ cake pan with coconut oil. Fit parchment paper in the bottom of the pan, and grease the paper.
2. Drain and rinse the lentils, then add them to a food processor with the pumpkin puree, salt, garlic powder, nutmeg, and 1/2 of the water. Process for 10-15 seconds.
3. Add the rest of the water, coconut oil, and chopped sage. Process until smooth.
4. Pour into prepared pan, spreading the top so it is flat.
5. Bake for 30-35 minutes, or until the top is crispy and golden brown. Let cool for 5-10 minutes before removing from the pan placing on a cooling rack to finish cooling.